While Kugel has been a staple of Jewish cooking for centuries, this is only my very first year experimenting with Mom’s kugel recipes (definitely check out Mom’s Noodle Pudding).
Served hot or cold- as a side, or, for the sweeter versions, as a dessert-most people characterize kugel as a type of casserole or pudding made from egg noodles or potatoes. However, since Passover restricts one from eating both potatoes and noodles, it’s only logical to use a matzoh the substitute.
I know you’re probably thinking there’s no way a bland, hard, cracker-like piece of matzoh could ever replace the smooth soft texture and flavor of egg noodles. But, surprisingly, it does!
With Mom’s kugel recipe, the matzoh sheets are steeped in water and soaked until they become completely softened.
Wet Matzoh draining water
Then they’re mashed together to wring out any leftover water. When the wet, ultra soggy matzoh mush is combined with a batter made from eggs, sugar oil and cinnamon and apples and raisins, the mixture starts to resemble a paper mache experiment gone bad.
Matzoh with batter and fruits
Don’t fret, once in the oven baking, the sweet aromas wafting from the apples and cinnamon and raisins will alleviate any previous fears that this dish wouldn’t taste any better than baked cardboard.
It’s warm and moist and flavorful and very filling!
You should probably eat this as a side with your meal, as you’re already armed with plenty of Passover dessert options: Chocolate-Covered Matzoh, Chocolate Chip Mandel Bread, Chocolate Brownies.
Enjoy!
Matzoh Apple Kugel
(merged Mom’s recipe with Allrecipes.com)
Ingredients:
- 4 regular-flavored sheets of matzoh
- 3 eggs, beaten well
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon ground cinnamon, 1/2 teaspoon all spice
- 2 apples peeled, cored and cubed
- 1/2 cup raisins
Instructions:
- Preheat the oven to 350 degrees F.
- Grease an 8×8 inch baking dish. Break the matzoh sheets into many pieces and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
- In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon and all spice. Add the soaked matzo and mix well.
- Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
- Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.
- Sprinkle more cinnamon sugar on top and let cool before cutting.
I baked my dish for approximately 49 minutes as the apples took a while to soften. Rome apples would bake in a shorted amount of time.
Feel free to add in 1 teaspoon of honey (Mom’s recipe included this ingredient).
Make sure not to over bake or the kugel WILL taste like baked cardboard.
I love apple kugel, I made it one year for a Passover celebration with friends. The recipe I used did not require soaking the matzoh, and it was fantastic. Now to take a look at your mom’s noddle pudding, thanks for sharing.
Oh. Em. Gee. I just made this and it is AMAZING!!!!
Wahoo. Just for back from Italy last night and I am making it today for Seder! Glad you enjoyed!